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Grading 101 Hawaii Coffee Association Conference
Lihue, Kauai July 19, 2013
Robert Coffey Hawaii Department of Agriculture
Commodities Branch - Maui
Learning Objectives:
Familiarity with Grading & Certification
Understanding Hawaii Coffee Standards
Basic I.D. of defects; causes & remedies
Using best practices to improve cup quality
What is grading?
Grading: A device for controlling the quality of an agricultural commodity so that the buyer & seller can do business without personally examining every lot sold.
Kenneth Davids
Examples of graded products Beef: USDA Prime, USDA Choice, etc. Eggs: USDA AA, USDA A, USDA B FFV: U.S. XF, U.S. Fancy, U.S. No.1, etc. Coffee:
Kenya AA Colombia Supremo, Excelso Hawaii Extra Fancy …. HI No. 3 SCAA Specialty Grade, Premium Grade
Hawaii Coffee Grades
Grade statement is based on Hawaii coffee standards which are based on:
Size (High grades) Moisture (9.0 to 12.2%) Defects Roast/Cup (for defects only, not character)
PEABERRY (Not a defect)
Occurs when one of the ovules does not develop; the other one occupies the whole berry, forming a round bean Not more than 3% by weight allowed in higher grades Classified as a type of bean (Type II) No.1 is most common grade (PB size 10)
Coffee Essence, Coffee Oil, Coffeol
Makes up only 1/200th of bean weight Dissolves in water Evaporates easily Readily absorbs other (less desirable) flavors Is as fragile as it is tasty
Without it, there is no coffee…. Only sour brown water and caffeine
GREEN DEFECTS AND HOW TO PREVENT THEM
Virginia Easton Smith Cooperative Extension Service University of Hawaii at Manoa
Richard Dinker Hawaii Department of Agriculture
FACTORS AFFECTING QUALITY
Site-rainfall, soil, elevation, shade/sun Variety Nutrition Pests and Disease Harvest Processing
SITE
Rainfall-ideal in Hawaii is 60-85 a year, well distributed as relates to growth phase: vegetative, flower, fruit Soil-good drainage, fertile Elevation-as relates to temperature Shade/sun-temperature, production higher in sun but more stress on tree
NUTRITION
UH CTAHR recommends 1,600-2,000 lb/year of fertilizer such as 15-5-25 based on research done in Kona
Soil and leaf analysis should be done to make recommendations specific to individual farms
PROCESSING Pulp within 24 hours of picking Make sure equipment is adjusted properly Ferment correctly Dry parchment properly
PREVENTING QUAKERS/FLOATERS
Provide adequate water and nutrition
Water is critical in the 6 to 16 weeks after flowering when bean size is determined
Adequate nutrition and water are critical in bean density especially during 20-30 weeks following flowering
PREVENTING INSECT DAMAGE
Insects are more attracted to stressed trees
Keep trees as healthy as possible by providing adequate water and nutrients
Follow best management practices for CBB
Store parchment or green in a protected area
PREVENTING MOLD Dry parchment to 11.5-12.5% moisture, so the green is approximately 10-11%
If sun drying use proper thickness and turn frequently during the day
Moderate temperature and moisture storage environment
Provide adequate ventilation
PREVENTING SOUR/STINKER
Don’t pick over-ripe cherries
Pulp within 24 hours of picking
Don t over-ferment; ferment only until bean has lost slippery feeling
Avoid storing near strong odors
PREVENTING BROKEN, CUT, NICKS, CHIPS
Have pulper properly adjusted
Have huller properly adjusted
Don t over-dry coffee (to prevent brittleness)
PREVENTING AGED/DISCOLORED
Moderate temperature and moisture storage environment Prevent uneven drying of coffee by turning frequently Store at proper percent moisture of coffee Store as parchment if possible Don t store for too long a period
Certification:
Confirmation that some fact or statement is true through the use of documentary evidence.
Hawaii Dept. of Agriculture
Will issue a certificate based on the actual grade determined by sampling and grading.
For lots of 10 bags or less, 100% sampled
For lots > 10 bags, 30% minimum sampled
Buying Certified Coffee
Copy of certificate (from seller)
Stamped bag tags
Compare certificate with tag (Lot # and grade)
Hawaii Coffee Standards
Created in the 1960 s
Revised slightly in 1981 and 2001
In 2001 added SELECT grade to fill gap between NO. 1 and PRIME
On farm grading program
Moisture meter Scale (grams) Table / desk with good lighting Tools: needle nose pliers, pocket knife Sizing screens Access to roasting and cupping
Benefits of grading your coffee:
Clues to health of trees Identify bean quality issues and take corrective actions
Improved cup quality Provide buyers with expectation of quality Increase sales???
Resources for graders
SCAA Green Defect Handbook and posters SCAA web site has SOP s and specs Trade publications and texts CTAHR Extension www.hawaii.gov/hdoa/qad/comm/comm HCA Local coffee associations HDOA branch offices (by appt.)
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